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A close-up of Creamy Turkey Stroganoff served over wide egg noodles, garnished with parsley.

Creamy Turkey Stroganoff

I remember preparing this dish for my family on a busy weeknight when we needed a comforting meal fast. With a few ingredients, I made this dish quicker than expected. The familiar, rich flavors brought us together, showing that simple meals create the best memories. This has become a staple in our home for convenience and comfort.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounce package uncooked egg noodles
  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 1 tablespoon minced onion
  • 1 cube chicken bouillon crumbled
  • 1 can (10.5 ounce) condensed cream of mushroom soup
  • 1/2 cup water
  • 1 tablespoon paprika
  • to taste salt

Equipment

  • Large pot
  • Large skillet
  • small bowl

Method
 

  1. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
  2. Heat oil in a large skillet over medium heat. Add turkey and onion; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir in crumbled bouillon.
  3. Whisk condensed soup and water together in a small bowl; pour into the skillet and cook, stirring occasionally, until heated through, about 5 minutes. Season with paprika and salt. Serve over warm egg noodles.

Notes

This recipe is a quick and tasty meal for busy families.

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